Skip to main content

Penn College Announces Spring Food Show Winners

Pennsylvania College of Technology announced winners of its Spring Food Show, a showcase of food artistry and expertise by students in the college’s hospitality majors.

The show included final projects by students in Advanced Baking Applications for Culinary Arts, who showed high-end plated desserts; Advanced Garde Manger, who produced cold-food platters and charcuterie boards; Cakes and Decorations, who decorated plant-inspired two-tier cakes; Culinary Senior Project; and Hospitality Beverage Management Service and Controls.

A water lily-inspired cake by Penn College student Rachel A. Henninger, of Bellefonte, took first place among entries in the Cakes and Decorations course at the college’s Spring Food Show.
A water lily-inspired cake by Penn College student Rachel A. Henninger, of Bellefonte, took first place among entries in the Cakes and Decorations course at the college’s Spring Food Show.

Pieces were judged by three Penn College alumnae: Kate Hunter, ’00, a food broker for Peak Sales and Marketing; Samantha L. Liedtka-Gundlach, ’10, owner of Samantha’s Kitchen; and Sue L. Mayer, ’85 and ’96, a retired assistant professor of hospitality management/culinary arts and owner of Grammy Sue’s Cakes and Cookies.

In addition to judged projects, 14 students in the Culinary Senior Project course shared research inspired by internships, providing insight and tips on edible flowers, home composting, improving restaurant employees’ job satisfaction, employing molecular gastronomy in home cooking, and several other topics. Students in the Beverage Management Service and Controls course developed “mocktails” and offered samples.

Winners, their hometowns and majors are:

Advanced Baking Applications for Culinary Arts
First place, R. Colby Janowitz, of Westminster, Maryland, culinary arts and systems; second place, Katelynn M. Watson, of Milton, culinary arts and systems; third place, Cy C. Heller, of Milton, culinary arts and systems; honorable mention, Sarah B. Fiedler, of Lock Haven, culinary arts and systems.

Advanced Garde Manger
First place, Nolan S. Lester, of Perkiomenville, culinary arts and systems, and Dylan H. Therrien, of Reading, culinary arts and systems; second place, Jahyah J. Barbour, of Chambersburg, culinary arts technology, and Amaris T. Smith, of Williamsport, culinary arts and systems; third place, Arden F. Campbell, of Lebanon, culinary arts technology, and Austin B. Ovens, of Elizabethtown, culinary arts and systems.

Cakes and Decorations
First place, Rachel A. Henninger, of Bellefonte, baking and pastry arts; second place, Nora E. Smith, of Centre Hall, baking and pastry arts; third place, Taylor M. Bickhart, of Middleburg, baking and pastry arts; honorable mentions, Rachael DiBiase, of Boyers, baking and pastry arts; Maren A. Zaczkiewicz, of Williamsport, baking and pastry arts.

To learn more about Penn College’s hospitality majors, call 570-327-4505.

For information about Penn College, a national leader in applied technology education and workforce development, email the Admissions Office or call toll-free 800-367-9222.

– Photos by Jennifer A. Cline, writer/magazine editor

Subscribe to PCToday Daily Email

Related Stories

Pennsylvania College of Technology’s Student & Administrative Services Center will be renamed for retiring President Davie Jane Gilmour. The Penn College Board of Directors approved that honor – as well as “emeritus” status – for Gilmour, who is set to retire June 30 after 24 years as president of the special mission affiliate of Penn State.
Alumni

Administration building named for retiring college president

Read more
The alluring glow – and promise – of technology
Baking, Pastry & Culinary Arts

What better way to prep for college!

Read more
Pennsylvania College of Technology culinary arts students (from left) Alexis J. Muthler-Harris, of Williamsport; Charlie M. Suchanec, of State College; and Palin J. Hurst, of Gardners, consult during their Culinary Capstone course, in which each developed a five-course themed menu and served as chef de cuisine in the college’s Le Jeune Chef Restaurant, a live-learning lab for hospitality students that serves the public.
Business & Hospitality

Culinary capstones give students chance to take charge

Read more